Chanterelles, Shrimp and Chardonnay
Chanterelle mushrooms were lightly sautéed in butter, tossed onto guitar pasta with (variegated) thyme and bbq shrimp …
Halibut and Snow Peas – Chardonnay
January 11, 2025 Fresh, but frozen halibut (in season in the winter) was abut $20/pound from Whole Foods. We poached a 1.5 inch thick, one pound piece in an oval LeCreuset, served it with steamed snow peas and a white Rams Gate Chardonnay, that was marked $35. I made no
Summer Spread
Green beans were brought by our friend Hande, who distributed Turkish foods in the Rocky Mountains. These were grilled on the barbeque with olive oil and then seasoned with salt, pepper and fresh oregano. No heating the kitchen. The red wine next to the beans was chilled, and served in
Shrimp Pasta
– April 15, 2024 A bow-tie pasta quickly boiled (power boil then) 12 minutes. Saute some scallions, boil shrimp 2 minutes, then boil and reduce shrimp broth while assembling the rest of the sauce. Add a spoonful of flour equal to the oil or butter that the scallions were sauteed
Ginger Gin & Tonic + Mahi Mahi
Ginger Gin & Tonic: Ginger Eachinatia juice from La Montańita, pure juices – about an ounce, a jigger of Tumbleroot Gin, dash of Aperol, dash of sweet vermouth, half can of tonic and a slice of lime. All this is over a glass of ice, and I added a rosemary
Seafood Easter Stew
For Easter 2023 we have vegetarian guests, so the main course will be a seafood stew served with fresh homemade bread. On the day before Easter, I made a fish-based stock using shrimp shells, fish skin, the outer tougher parts of onion, leeks, a dried orange and other herbs and
Green Chile Stew & Mussels
Have the thought to add some shellfish to green chile stew? Steuart has made a giant pot of green chile, with pork and onions mostly. It’s Friday, and I’m going to the fish department at Whole Foods for the $1 oysters, and I’m really craving seafood – more than the
CategoriesFish Tastings Wine & Spirits
Halibut and Chardonnay
Halibut with Brown Butter Sauce Pour a tablespoon or two of olive oil into a well-made heavy skillet and set on barbecue, two burners going if possible, at medium high heat. When oil is hot, but not smoking, use a oven mitt to swirl to evenly coat the pan, then
Sea Bass Grilled
One-half pound of sea bass, painted with lemon agrumato olive oil was set on a bed of fresh sorrel in a 1/4 size hotel pan. A few thin lemon wedges and some curls of shallot were sprinkled on top. Then a 1/4 cup of dry white wine poured into the
Salmon Salad Sandwich
Radishes, Toasted nuts and seeds A fresh baguette was warmed on the barbecue, while we chopped together a salmon salad to spread on it. We made our own open-faced sandwiches at the table, alternating between salmon and a butter & radish one. Meanwhile, the nuts where roasting on the barbecue